Ingredients
Equipment
Method
Fry sage and start the onions
- Melt the butter in a large skillet over medium heat, then fry a few whole sage leaves for 30 seconds until crisp and set aside.
- Add the pearl onions and cook for 8-10 minutes, stirring occasionally, until lightly golden.
Make the cream sauce
- Stir in the chopped sage, thyme, and flour, then cook for 1 minute to remove the raw flour taste.
- Whisk in the chicken broth and heavy cream, then simmer for 6-8 minutes until thickened and the onions are tender.
Finish and serve
- Stir in the grated Parmesan, salt, white pepper, and nutmeg until fully melted and smooth.
- Top with the crispy sage leaves and serve warm.
Notes
For the smoothest sauce, whisk the broth and cream in gradually so no flour lumps remain before the simmer. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of broth or cream. Freezing is not recommended as the cream can break. For a lighter swap, use half-and-half instead of heavy cream and simmer a minute less to prevent thinning.